Burger fever has struck Seville in recent years with proposals increasingly designed for the photo rather than for the bite. Paper-thin smashes, excessive combinations, and montages designed to go viral have, in many cases, displaced flavor and product. In this … the context arrives Canibal Burger, a project coming to Los Remedios with a clear idea: return to the real burger, the one that can be recognized by its meat, its edge and its balance.
After being consolidated in San José de la Rinconada, Canibal is taking the plunge into the capital with its second location, bet on a letter and a good raw material.
-U28270160024CbO-760x427@diario_abc.jpg)
Their menu offers both thick medallion and smash burgers.
What kind of place is Caníbal Burger?
Cannibal Burger is a street food burger restaurantbut with a clearly gastronomic base. The concept shuns fashion and excess to focus on the essential: make good burgers. Their proposal combines burgers big medallion with some smash options, always with an emphasis on flavor and texture.
It’s a place designed both for informal dining and for sitting quietly, sharing starters and enjoying a consistent menu from start to finish.
Who is behind the project?
Behind Cannibal burger There is José Manuel Sánchez Extremera, owner of Rozz, with the Perro Viejo group, and Sergio Ardana and Víctor Fortuna, responsible for La Vida en Tapas. An experienced team in the Seville hotel industry that offers solvency, gastronomic criteria and knowledge of the local public.
The project was born in 2023 in La Rinconada and, after a period of filming and adjusting the product, it is now taking the plunge into the Seville capital with a now mature proposal.
-U73072534115Xoj-464x329@diario_abc.jpg)
What can you eat at Caníbal Burger?
The letter is brief and direct, true to his philosophy. The burgers are prepared with certified Galician blond cowmatured and chopped daily on site, which guarantees juiciness and flavor. By default, they are served rare, seeking the optimal point of the meat.
The menu combines classic burgers and more personal burgers. Among the first are proposals such as Cannibal or Great Classicwith Galician blond beef, cheddar, bacon, pickles and homemade sauces.
They combine classic and creative burgers
In the most creative section, burgers like Hannibal Lecter What are ribs cooked at low temperature, or Wendigowith dried beef and truffle mayonnaise. There are also more daring nods like Groac’hwith peanut butter and bacon jam, or Idi Aminwhich incorporates salted egg yolk and caramelized onion. The letter is supplemented by Little Chickencrispy chicken, and No casualtiesa well-resolved plant alternative that preserves the character of the house.
-U28671650585EFw-278x329@diario_abc.jpg)
Is there anything other than hamburgers?
The starters work as an accompaniment or to whet your appetite, and there are options like T-bone croquettes, homemade nachos, chicken fingers, low-temperature wings or bravas potatoes reinterpreted, designed to share without taking away the prominence of the burgers.
The accompaniments are simple and recognizable, with natural chips and homemade sauces as a common thread.
And for foodies?
American-inspired desserts appear as Sandyin different versions —salted caramel, amaretto or chocolate with brownie—, designed to share or end the meal with a sweet, creamy and simple touch.
How is the place?
Cannibal burger It is located on Asunción Street, in the Los Remedios pedestrian zone. The space is compact but very well distributed, with a refined and functional urban aesthetic. Light wood, neutral tones and warm lighting predominate which soften the industrial touches.
The place is organized around a large central table which invites sharing, flanked by side tables and benches. Everything is designed so that the focus is on the foodnot in the decoration.
About The Author
